US FDA/CFSAN - Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System    September 2004
US FDA/CFSAN

Measuring the Effectiveness of the Nation's Foodservice and Retail Food Protection System

September 2004

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Speaker's notes


Contaminated Equipment/Protection from Contamination

Percent of Observations Found Out of Compliance for Each Data Item
Surfaces/Utensils Cleaned/Sanitized RAW/RTE Food, Seperated Protected from Environmental Contamination Raw Animal Foods, Seperated After Being Served, Food is Not Re-Served
56.6 46.9 35.4 25.5 6.1

Speaker's Notes

For the Contaminated Equipment/Protection from Contamination risk factor, food safety procedures most in need of attention in full service restaurants include:

-Cleaning and sanitizing food contact surfaces and utensils;
-Preventing contamination by separating raw animal foods from ready-to-eat foods;
-Separating different species of raw animal foods; and
-Protecting food products from environmental contamination - such as leaking waste water from a condensate drain.

 

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